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*Based on 4" raw burger with 1/2" space on all sides

Fast Eddy's by Cookshack PG1000

By Meathead Goldwyn

Manufacturer: Fast Eddy's by Cookshack

The Fast Eddy's by Cookshack line is a collaborative design from Cookshack of Ponca City, OK and competition barbecue circuit pro, "Fast Eddy" Maurin. The FEC line, (Fast Eddy's by Cookshack) has been popular with competitive teams for years. The PG500 and PG1000 are their first residential smokers.

Cookshack is a second generation family owned business started in the early 1960's by Gene and Judy Ellis. Gene Ellis was an inventor and entrepreneur who loved barbecue. They began selling sauces and spice blends then branched out into hardware. Cookshack now manufactures a wide variety of pellet and electric smokers for restaurants, professional competitors, and back-yard barbecue enthusiasts. In 2004 Cookshack began a relationship with Fast Eddy Maurin, winner of numerous Grand Championships on the competitive BBQ circuit. Together they produced Fast Eddy's innovative pellet smoker designs which were greeted with enthusiasm and have become some of Cookshack's most popular smokers.

All their well-built machines are made in the USA and come with 2-year limited warranties. The company is universally respected for customer care and their online open forum is extremely informative and helpful. Owners absolutely positively love their Cookshacks.

Fast Eddy's by Cookshack PG1000

Top Ten Charcoal Grill 2014In the beginning pellet cookers were used mostly as smokers because they didn't really have high temperature grilling ability. After more than a decade of design revisions, most pellet burners still cannot do both well. Introduced in 2010, the Fast Eddy's by Cookshack PG1000 takes an innovative approach to being both a low and slow smoker and a fast cooking grill.

The PG1000 is a collaborative design from Cookshack of Ponca City, OK and "Fast Eddy" Maurin, winner of numerous awards on the competition barbecue circuit. The FEC line, (Fast Eddy's by Cookshack) has been popular with competitive teams for years. The PG500 and PG1000 are the first residential FECs.

Although similar to other backyard pellet cookers in appearance, the PG1000 differs most significantly from the competition by moving away from the standard design of a fire pot on the bottom, a diffuser plate in the middle, and a cooking grate above. This design makes most pellet cookers exclusively indirect convection cookers, so it is impossible to have a 2-zone system, the best configuration for grilling, or to get direct flame contact for a high temperature sear.

photo of fast eddy's 4 cooking zonesFast Eddy's revolutionary design provides four distinct cooking zones:

-Zone one is a 10" wide x 18" deep direct cooking area with the firepot directly below so flames can directly contact the food for high temperature grilling. Finally a pellet grill that can properly sear a steak!
–Zone two located to the right of the firepot is an 18" x 18" indirect zone for roasting with or without smoke.
-Zones three and four are are spread across a 10" x 28" secondary cook surfaces above Zones one and two. Zone three above the firepot, is significantly hotter than Zone four above the indirect primary cook surface.

The direct zone has cast iron grates which produce superior conductive heat for searing but are prone to rust. The other two zones have nickel plated wire grates.

The digital controller is simple and easy to use. The cooking chamber is insulated resulting in lower pellet consumption and higher temps, especially in cold weather. The ash drawer is front-mounted making cleanout easy. The 25 pound capacity pellet hopper is mounted on the side. The body is stainless steel and the whole unit is covered by a 30-day money back guarantee and a 2-year limited warranty. When is the last time you saw a money back guarantee on a grill? The price sits at the high end of the personal pellet cooker market, competing with the Memphis Pro and the MAK 2-Star General.

Although the combustion cup in the direct grilling zone puts out plenty of searing heat, the temp drops off rapidly as you move away from the center of the relatively small area. If you are grilling steaks with the lid open, you cannot control the heat output from the burn cup. In fact, Fast Eddy recommends leaving the lid closed even when trying to sear. In addition, the fact that there is no cover over the flame allows ash to blow into the cooking chamber, often landing on your food. Thankfully the small cast iron grate and heat deflector can be easily removed and ash swept into a slide out ash pan below the fire pot to mitigate this nuisance. Interestingly, this configuration creates a convection flow of hot air cooking from the top on the indirect side rather than the bottom as do most other pellet smokers.

The PG1000 comes with a side shelf and 40 pounds of pellets.

Price: 

$2,795 Manufacturer's suggested retail price (MSRP), actual price may vary.

Where To Buy (Buying from these suppliers supports this website): 

FireCraft: Free Shipping

Primary Function: 

Grill

Smoker

Combination Grill & Smoker

Fuel: 

Wood Pellets

Primary Capacity: 

784 square inches ( about 38 burgers )

Main Burners: 

1

Manufacturer claims that all or practically all of this device is made in the USA

Yes

Review Method: 

Cooked On It

We have hands-on experience testing this product. We have also gathered info from the manufacturer, owners and other reliable sources.

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About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, science, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to hundreds of barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

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